How to Make Peruvian Causa with Chicken Salad

aji amarillo

🥗Healthier: aji panca

💰Cheaper: bell pepper

aji panca offers a milder flavor while being more accessible.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess.

black olives

🥗Healthier: green olives

💰Cheaper: canned olives

green olives provide a similar briny flavor.

cooked chicken

🥗Healthier: tofu

💰Cheaper: canned chicken

tofu is a plant-based alternative, while canned chicken is budget-friendly.

Poach the chicken breast in a pot with about 2 cups of water until tender, adding rough chopped celery, 3 cloves of garlic, and a couple pinches of salt. This will take about 20 minutes.

In a separate pot, add rinsed yukon gold potatoes, enough water to cover them, and a sprinkle of salt. Cook over medium-high heat until a knife can be inserted easily.

Prepare filling ingredients by cutting scallions on a bias and mincing the red onion finely. Also, prepare corn and rocoto flavored mayonnaise.

Thinly slice the outer part of the red onion and soak it in ice water to reduce pungency and keep it crisp.

Once the chicken is poached, shred it with a fork and then run a knife across it for finer pieces. Let it cool for 5-10 minutes.

After boiling, peel the yukon gold potatoes while warm and rice them for smoothness.

Mix the riced potatoes with 1 to 4 tablespoons of aji amarillo paste, a squeeze of lime, salt, and a drizzle of oil until smooth.

Combine the shredded chicken with corn, scallions, onions, rocoto mayo, and a little salt, then taste for seasoning.

Assemble the causa by layering aji amarillo mashed potatoes in a mold, followed by the chicken salad, then a layer of avocado, and finally another layer of mashed potatoes on top.

Invert the assembled causa onto a plate, tap gently to release, and garnish with rocoto aioli, slivered red onions, thai chili peppers, cilantro, and lime juice.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens